Thierry Astruc

Summary

Affiliation: Institut National de la Recherche Agronomique
Country: France

Publications

  1. doi Microstructural changes in m. rectus abdominis bovine muscle after heating
    Thierry Astruc
    INRA de Clermont Ferrand Theix, UR370 QuaPA, F 63122 St Genes Champanelle, France
    Meat Sci 85:743-51. 2010
  2. doi In situ thermal denaturation of myofibre sub-type proteins studied by immunohistofluorescence and synchrotron radiation FT-IR microspectroscopy
    Thierry Astruc
    INRA de Clermont Ferrand Theix, UR370 QuaPA, F 63122 St Genes Champanelle, France
    Food Chem 134:1044-51. 2012
  3. doi Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins
    Veronique Sante-Lhoutellier
    INRA, UR370 QuaPA, F 63122 Saint Genes Champanelle, France
    J Agric Food Chem 56:1488-94. 2008
  4. ncbi Detection and localization of oxidized proteins in muscle cells by fluorescence microscopy
    Thierry Astruc
    INRA, UR370 QuaPA, F 63122 Saint Genes Champanelle, France
    J Agric Food Chem 55:9554-8. 2007
  5. pmc Genetic parameters of meat technological quality traits in a grand-parental commercial line of turkey
    Elisabeth Le Bihan-Duval
    Institut National de la Recherche Agronomique, Station de Recherches Avicoles, 37380 Nouzilly, France
    Genet Sel Evol 35:623-35. 2003
  6. doi Development of image analysis tool for the classification of muscle fibre type using immunohistochemical staining
    Bruno Meunier
    INRA, UR1213 Herbivores, 63122, Saint Genes Champanelle, France
    Histochem Cell Biol 134:307-17. 2010
  7. ncbi Beef sausage structure affected by sodium chloride and potassium lactate
    Thierry Astruc
    INRA de Clermont Ferrand Theix, UR370 QuaPA, F 63122 St Genes Champanelle, France
    Meat Sci 80:1092-9. 2008

Collaborators

Detail Information

Publications7

  1. doi Microstructural changes in m. rectus abdominis bovine muscle after heating
    Thierry Astruc
    INRA de Clermont Ferrand Theix, UR370 QuaPA, F 63122 St Genes Champanelle, France
    Meat Sci 85:743-51. 2010
    ..Short heating at high temperatures expanded the gaps between myofibrillar mass, but the overall changes in the ultrastructure were similar to those obtained when heating at 100 degrees C...
  2. doi In situ thermal denaturation of myofibre sub-type proteins studied by immunohistofluorescence and synchrotron radiation FT-IR microspectroscopy
    Thierry Astruc
    INRA de Clermont Ferrand Theix, UR370 QuaPA, F 63122 St Genes Champanelle, France
    Food Chem 134:1044-51. 2012
    ..Although hybrid fibres were generally somewhat less sensitive to unfolding than the pure types, the amplitude of the thermal denaturation of intracellular proteins was practically independent of fibre type...
  3. doi Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins
    Veronique Sante-Lhoutellier
    INRA, UR370 QuaPA, F 63122 Saint Genes Champanelle, France
    J Agric Food Chem 56:1488-94. 2008
    ..01) and aggregation (p<0.05) induced by cooking and proteolytic susceptibility to pepsin. However, no such correlations have been observed with trypsin and alpha-chymotrypsin...
  4. ncbi Detection and localization of oxidized proteins in muscle cells by fluorescence microscopy
    Thierry Astruc
    INRA, UR370 QuaPA, F 63122 Saint Genes Champanelle, France
    J Agric Food Chem 55:9554-8. 2007
    ..Biochemical assays were performed in parallel on membrane and myofibrillar proteins to provide complementary quantitative data on level of oxidized proteins...
  5. pmc Genetic parameters of meat technological quality traits in a grand-parental commercial line of turkey
    Elisabeth Le Bihan-Duval
    Institut National de la Recherche Agronomique, Station de Recherches Avicoles, 37380 Nouzilly, France
    Genet Sel Evol 35:623-35. 2003
    ..07) and was partially genetically related to pH20 in the breast muscle (rg=0.45 +/- 0.17). Body weight and breast yield were positively correlated with both initial and ultimate pH and negatively with the lightness of breast meat...
  6. doi Development of image analysis tool for the classification of muscle fibre type using immunohistochemical staining
    Bruno Meunier
    INRA, UR1213 Herbivores, 63122, Saint Genes Champanelle, France
    Histochem Cell Biol 134:307-17. 2010
    ..A more global evaluation will be considered in other laboratories as well as on other animal species...
  7. ncbi Beef sausage structure affected by sodium chloride and potassium lactate
    Thierry Astruc
    INRA de Clermont Ferrand Theix, UR370 QuaPA, F 63122 St Genes Champanelle, France
    Meat Sci 80:1092-9. 2008
    ..853/2004 (which assign meat preparations to meat if the product has undergone a process insufficient to modify the internal muscle fibre structure of the meat) must be systematically controlled when changing the meat sausage composition...